SMOTHERED CHICKEN AND GRAVY

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55 min Prep
1 hr 55 min Total
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4 Servings

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Here's a real southern specialty. Just add some warm-from-the-oven biscuits and smother your family with a large platter of seconds.


Ingredient List
  • Small check mark in a circle icon2 tablespoons vegetable oil
  • Small check mark in a circle icon 3- to 3 1/2-pound cut-up broiler-fryer chicken
  • Small check mark in a circle icon3/4 teaspoon salt
  • Small check mark in a circle icon1/2 teaspoon pepper
  • Small check mark in a circle icon1/2 medium yellow onion, thinly sliced
  • Small check mark in a circle icon3 green onions, cut into 1-inch pieces
  • Small check mark in a circle icon3/4 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/3 cup soy sauce
  • Small check mark in a circle icon3 1/2 cups hot water
  • Small check mark in a circle icon1 teaspoon onion powder
Preparation
  1. In deep 12-inch skillet, heat oil over low heat 5 minutes. Sprinkle chicken with salt and pepper; place in hot skillet. Cover chicken with yellow and green onions. Increase heat to medium. Cook 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot or Dutch oven; set aside.
  2. Continue heating skillet over low heat. In medium bowl, stir flour, soy sauce, 2 cups of the hot water and the onion powder with wire whisk or fork until smooth.
  3. In hot skillet, cook flour mixture over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Gradually stir in remaining 1 1/2 cups hot water until smooth.
  4. Pour gravy over chicken in large pot. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)
Tips
  • Watching your salt intake? To reduce some of the salt in this dish, use reduced-sodium soy sauce.